Do you need an simple and yummy snack that also satisfies a sweet tooth? Well, I’ve got the solution! These healthy chocolate banana muffins are the perfect treat that you can store in the fridge for a week’s worth of snacking. Pack one in your lunch, or grab a few on your way out the door for a quick energy boost. The oats and bananas blend together perfectly to create a hearty little muffin that is surprisingly filling, plus the chocolatey goodness is just so delicious. I know because I couldn’t resist munching on one of these cute little muffins while I was writing this 🙂
I’ve been eating gluten-free 95% of the time for awhile now, and I have to say that I’ve been feeling so good that my desire for traditional baked goods is not nearly as strong as it used to be. But, as summer comes to a close I start to get the baking itch and these healthy chocolate banana muffins are the perfect solution. They are easy to make and are a great gluten-free muffin alternative for those of us who prefer to not eat a lot of wheat or are completely gluten-free. Plus, you can also feed them to friends or family who are not avoiding gluten and they will love them too!
For these healthy chocolate banana muffins I used vegan semi-sweet chocolate chips from Trader Joe’s, which is one of the few places around here where I can consistently find them. If you have trouble locating dairy-free chocolate chips in your area, you can always just buy a bar of bakers chocolate and break it into small chunks. I’ve definitely done that plenty of times before! It’s actually funny, but I never thought that I liked chocolate chip muffins until I took a chance and made this recipe. I think the difference is that the rest of the muffin isn’t overly sweet, so the chocolate is the perfect complement.
So, next time you’re in the need of a slightly-sweet, chocolatey snack, give these healthy chocolate banana muffins a try! I’m going to bet that they will be a hit with everyone in your household. Plus, they are easy to make and a much healthier snack than your average energy bar or sugary muffin. And, who can resist a bit of chocolate? I know I can’t! 🙂
- 2 cups old-fashioned oats
- 2 ripe bananas
- 2 flax eggs (2 Tbs ground flax meal combined with 5 Tbs water)
- 1 cup coconut yogurt, plain or vanilla flavor
- 1 Tbs peanut butter
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp stevia, or sweetener of choice
- 3/4 cup vegan chocolate chips
Preheat the oven to 350°. Grease a 12 muffin baking pan or line with muffin liners. Set aside.
Prepare the flax eggs by combining 2 Tbs ground flax meal with 5 Tbs water. Stir and set aside.
Using a food processor, blend 1 cup of the oats into a flour-like consistency.
Add the bananas, coconut yogurt, peanut butter, baking powder, baking soda and stevia. Process until the batter is smooth.
Pour the batter into a mixing bowl and add the flax eggs, chocolate chips and additional 1 cup of oats to the batter. Stir to combine.
Spoon the batter into the muffin pan. Bake for 30 minutes, or until a toothpick comes out clean.
Allow the muffins to cool for a few minutes and then gently remove them from the pan. Set the muffins aside to cool completely and then store them in a sealed container in the refrigerator for up to a week.
- When substituting a different sweetener for the stevia, adjust the amount you use based on the taste of the batter. Add a bit more or less depending on how sweet you prefer your muffins. I think you could also get away with skipping the sweetener completely if you prefer, and the muffins will still be delicious!
- I used a food processor for this recipe, but you could also just use a high-speed blender. Just blend the first cup of oats with the other wet ingredients. Then add the flax egg, additional cup of oats and chocolate chips after blending.